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DeCarlo
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
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La Uliva
This organic olive oil is recommended as an accompaniment with pasta and risottos.
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House of Nobile
This oil with artichoke flavors is a great all-round table olive oil. Many awards.
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* ** See more explanations for acidity, DOP etc.
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Extra Virgin Olive Oil
Our Italian Olive Oils are Better!
* DOP Certificates authenticate the olives and the oils as truly Italian and local.
* Awards galore.
* Hand-picked olives to preserve the flavors. Cold-pressed within 24 hours into extra-virgin olive oil.
* Lower in acidity (0.2% - 0.6%).
Cook with them or simply drizzle on your pasta, salads, steaks, potatoes and more. Taste the authentic Italian difference!
The Right Olive Oil.…Let Your Menu Be Your Guide
Some of our specially selected single-estate olive oils are golden, other olive oils have a greenish tint. You may catch a hint of lemon or vanilla in one and grasses or nuts in another extra-virgin olive oil. One might thrill you with an intense peppery kick, while the next will be smooth and mild. Pair them accordingly. A bold extra-virgin olive oil adds flavor to your grilled steak. With a poached whitefish, try a milder, sweeter olive oil. Keep a couple of different authentic Italian olive oils in your pantry. Experiment and enjoy! For tasty ideas See Our Recipes.
Here’s to your Health
Italian extra-virgin olive oil not only tastes good, it’s also good for you. In fact, pure extra-virgin olive oil is internationally recognized as one of the healthiest fats available. With zero cholesterol, antioxidant-rich vitamins and high level of good-for-you mono-saturated fats, it’s widely thought to help raise your good cholesterol and lower your bad cholesterol. No wonder extra-virgin olive oil has been a fundamental part of the Mediterranean diet throughout the centuries.
Storing Your Olive Oil
“Vino vecchio, olio nuovo.” (“old wine, new oil”)
Unlike wine, Italian extra-virgin olive oil does not mature in the bottle. Once opened, age and exposure to heat, air and light may result in the olive oil taking on a slightly bitter taste after about a year. Most people finish their bottle and open a new one long before this happens. Simple steps such as storing it away from the stove in a cool, dark spot and keeping the bottle tightly closed will ensure its freshness. Unopened, your Italian extra-virgin olive oil will maintain its rich flavors and goodness for at least a couple of years after its harvest date.
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Aged Balsamic Vinegar
